The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Salmon with Sugar Snap Peas & Bacon.

The flavor of the bacon, sugar snap peas and mint make a perfect foil for the rich taste of salmon. The recipe is adapted from "Olives & Oranges" by Sara Jenkins and Mindy Fox. Roasted or sauteed baby fingerling potatoes are a great side with this dish. Then finish the meal with fresh, local strawberries.

Every Thursday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.

In a trifecta of change, Winter Park's B&B Junction has a new menu, new name and new hours. The ampersand is now gone on the logo and the name is simply BB Junction.

The new menu is shorter and offers new features such as a full line of locally-sourced pork including ribs, tenderloin, pork belly and pulled pork. A line up of specialty sandwiches including a slider trio (beef, bison and pork tenderloin) and a beef brisket Reuben. Other newcomers to the menu include pork belly tacos, duck confit Parmesan fries, organic spinach salad, garlic-herb Parmesan wings, and crispy pecan smoked bacon by the pint.

The fast casual farm-to-table eatery is now closed on Mondays but offering dinner service on Sunday evenings until 8 p.m.

Little Greek, a Tampa-based fast-casual restaurant chain, is set to open this spring in Orlando's Waterford Lakes at 855 N. Alafaya Trail. This is Little Greek’s first location in Orlando, with a planned build out of 16 to 20 restaurants.

Little Greek emphasizes fresh dishes created from traditional family recipes.

Most locations are open daily from 11 a.m. – 9 p.m. and offer dine-in, take-out and catering.

Little Greek has 14 locations in the Tampa Bay area with 19 locations spread out in Arkansas, Florida and Texas.

Toca Boca is bringing authentic Spanish cuisine to Orlando's I-Drive 360. Located in the heart of the tourist corridor, the new restaurant's planned opening date is April 23.

The menu will pay tribute to classic and contemporary Spanish cuisine with a robust tapas menu and "paella pit," which will act as a focal point of the restaurant. Complementing the fare will be more than 20 libations, which includes an expansive list of imported wines, in addition to a full collection of spirits and signature cocktails.

Tina Marie Interior Design spearheaded the restaurant’s indoor and outdoor design with Spanish accents of imported mosaic tiles and a wall dedicated to traditional and interactive art. Furnishings and light fixtures are inspired by Barcelona and are spread over 5,000-square-feet of space.

Live music and tableside flamenco dancers will also enhance the ambience.

This is the second Orlando concept from Katerina and Vassilis Coumbaros, who also own the Taverna Opa Orlando at...

The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Fish Stew With Vinegar Glazed Onions.

With well-defined tastes and layers of character, fish stews convey the complexity of long, slow cooking. But they rarely take more than 30 minutes from start to finish, making them a great addition to a busy cook's collection.

Every Thursday, you can find more recipes picked exclusively for Scott McKenzie

Five Central Florida chefs are among the semifinalists announced today in the James Beard Foundation Restaurant and Chef Awards. Among the 20 semifinalists in the Best Chef South category are Kathleen Blake, The Rusty Spoon, Orlando; Scott Hunnel, Victoria & Albert's at Disney's Grand Floridian Resort & Spa, Lake Buena Vista; James and Julie Petrakis, The Ravenous Pig, Winter Park; and Hari Pulapaka, Cress, DeLand.

The James Beard awards, considered the Oscars of the culinary world, comprise 21 categories representing a variety of talent -- from exceptional chefs and dining destinations in 10 regions across the U.S., to the nation's top wine and spirits professionals, best new restaurants and rising-star chefs.

The list of semifinalist nominees has already been sent to an independent panel of more than 600 judges from across the country. The panel -- which comprises leading regional restaurant critics, food and wine editors, culinary educators and past James Beard winners -- votes to...